A creamy one-pot pasta with tender chicken, ranch seasoning, peas, and melted cheddar. Easy, comforting, and perfect for weeknight dinners.

Nonstick cooking spray

1¼ lbs boneless, skinless chicken thighs, cut into ½-inch pieces

3 cups low-sodium chicken broth

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried parsley (optional)

¼ teaspoon dried dill

⅛ teaspoon ground black pepper

8 ounces uncooked fusilli pasta

1½ cups frozen peas

⅓ cup half and half

2 tablespoons dairy-free ranch dressing

8 ounces cheddar cheese, shredded

Optional garnish: fresh parsley

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1. Heat a large skillet or Dutch oven over medium-high heat and coat with cooking spray.

2. Add chicken in a single layer and cook 2 minutes per side until lightly browned.

3. Add broth, seasonings, and pasta. Stir and bring to a boil.

4. Cover, reduce heat, and cook 12 minutes.

5. Stir in peas, cover again, and cook 15–17 minutes until pasta is tender.

6. Lower heat, add half and half, ranch dressing, and cheese. Cover 5 minutes until melted.

7. Serve warm with parsley and extra ranch if desired.

Use whole milk instead of half and half for a lighter option. Add extra broth when reheating to maintain creaminess.